Vegetarian Noodle Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta
- 1 zucchini, depending on size
- 4 tomato (s)
- 1 onion (s)
- 2 cloves garlic
- olive oil
- 300 g sour cream
- 200 g cream
- 1 glass sheep`s cheese, diced, in oil
- 1 pack sheep`s cheese, e.g., Mediterranean Herbs Gourmet Cubes822;
- 2 teaspoons vegetable stock, instant
- Basil, fresh
- pepper
- oregano
Print Recipe
Pin Recipe Instructions
- First, roughly dice the zucchini and tomatoes, then finely dice the onions and garlic. Put on the pasta and cook until al dente.
- Heat a pan and first glaze the onions and garlic in a little oil. Add the zucchini, after about 5 minutes also the diced tomatoes. Heat for another 3 minutes.
- Now add the glass with the sheep`s cheese cubes and all the oil and the gourmet cubes, then add the sour cream and cream. Season to taste with 2 teaspoons of vegetable stock and the spices. If it isn`t creamy enough, just let it boil down a bit.
- Drain the pasta and put it in a baking dish, spread the creamy vegetable sauce over it. Bake in the oven at 180 ° (top / bottom heat) for about 20 minutes.
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